Lipid oxidation in fish sausage and its inhibition - III. Effect of chelating agents and antioxidants on the lipid oxidation in fish sausage.
Open Access
- 1 January 1988
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 54 (1) , 107-112
- https://doi.org/10.2331/suisan.54.107
Abstract
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